Monday, October 27, 2008
Best Raw Birthday Cake Ever!
(click on image to enlarge)
Around 6 happy people (:
This cake is definitely for the coconut lovers out there. Or for anyone with a major sweet tooth (; The trick is to this cake is saving up the meat. It usually takes me about 3 weeks to get the right amount for this cake. I drink the coconut water and save up the soft coconut flesh in tupper ware. Once you have the coconut meat, this cake is quick and easy. And sooo worth the energy.
Of course, this cake can be made for all occasions. ;)
Ingredients
- These measurements are approximate, feel free to add more or less
- For the crust:
- 1 cup Dried Shredded Coconut
- ½ cup Raw nut butter
- A few drops of water or agave nectar
- For the filling:
- Meat from 8-12 young Thai coconuts
- ½ cup Agave Nectar, to taste
- 3 Vanilla beans (or a splash of v. extract)
- For the chocolate frosting (optional):
- 2 tablespoons Cacao powder
- ½ cup Agave Nectar, to taste
- For the topping:
- Decorate with your favorite fruit
Preparation
For the crust:
1.) Mix the shredded coconut, nut butter together with a spoon or hands (I found it easier to mix with your hands). To reach desired “doughy” consistency, add a few drops of water or agave nectar.
2.) In a pan, use your hands to spread the crust forming an even layer.
For the filling:
3.) Using your high speed blender or food processor, blend the coconut meat, agave nectar, and vanilla beans. You want to blend this until it reaches a custard-y consistency. Taste test to see if it’s sweet enough.
4.) Spread the filling out evenly on top of the crust.
For the chocolate topping/frosting:
1.) Whisk together cacao powder and agave nectar.
You can either make a third layer with this or you can use it as a sauce. It works great either or.
Final step:
